Total:
1 hr
Active:
20 min
Yield:
8 servings
Level:
Easy
Healthy

Ingredients

  • 2 large lemons
  • 4 teaspoons honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup olive oil
  • 4 (1/2-inch-thick) slices country-style bread, halved diagonally
  • 1 large garlic clove, halved crosswise
  • 8 ounces mesclun (about 8 cups)
  • 1 cup mixed torn herb leaves, such as basil, parsley, tarragon, chives, and mint
  • 3/4 pound grape tomatoes, halved
  • 6 ounces ricotta salata, thinly sliced

Directions

Remove zest from lemons in large strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Cut enough zest into julienne strips to measure 1/4 cup. Blanch zest in boiling water 1 minute, then drain in a sieve and plunge into a bowl of cold water to stop cooking. Drain and pat dry.

Squeeze enough juice from lemons to measure 6 tablespoons. Whisk together lemon juice, honey, salt, and pepper, then add 1/2 cup oil in a slow stream, whisking until emulsified.

Prepare charcoal or gas grill for cooking.

Brush both sides of bread slices with remaining 1/4 cup oil and season with salt and pepper.

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill bread on lightly oiled grill rack, turning once, until golden, about 3 minutes total. Immediately rub 1 side of each slice with garlic.

Toss mesclun and herbs with tomatoes, half of zest, and enough dressing to coat, then season with salt and pepper.

Put toasts on salad plates and spoon some of remaining dressing over each. Layer cheese and salad alternately on each toast and sprinkle with remaining zest.

Cook's Note: Zest can be blanched (and dried) 1 day ahead and chilled, wrapped tightly in plastic wrap.

IDEAS YOU'LL LOVE

Garlic Sauteed Spinach

Recipe courtesy of Cheryl Smith

Escargots in Garlic and Parsley Butter

Recipe courtesy of Philippe Bertineau

Grilled Red Snapper with Tropical Fruit Salsa

Radicchio Fritelle with Ricotta Salata

Recipe courtesy of Mario Batali

Wilted Greens with Ricotta Salata

Recipe courtesy of Giada De Laurentiis

Grilled Beef Tenderloin on Focaccia Toasts

Recipe courtesy of Tyler Florence

Garden Puree Bruschetta with Ricotta Salata

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Compete to Eat

7:30am | 6:30c

Compete to Eat

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here